A crockpot pumpkin pudding recipe, made with canned pumpkin, spices, milk, and eggs.
Cook Time: 7 hours
Total Time: 7 hours
Ingredients:
- 1 can pumpkin puree (15 ounces)
- 1 scant tablespoon pumpkin pie spice
- 2 teaspoons vanilla
- 1 can evaporated milk (12 ounces)
- 3/4 cup sugar
- 1/2 cup biscuit mix
- 2 tablespoons butter
- 2 eggs
Preparation:
Spray the slow cooker crock with non-stick spray or lightly oil the inside.
Combine all ingredients in a mixing bowl. Using an electric hand-held mixer at low to medium speed, beat ingredients together until smooth.
Pour the mixture into the prepared crockpot.
Cover and cook on Low 6 to 8 hours, or cook on High 3 to 4 hours.
Spoon into cups and top with whipped topping or a lightly spiced whipped cream.
Serves 6.
Combine all ingredients in a mixing bowl. Using an electric hand-held mixer at low to medium speed, beat ingredients together until smooth.
Pour the mixture into the prepared crockpot.
Cover and cook on Low 6 to 8 hours, or cook on High 3 to 4 hours.
Spoon into cups and top with whipped topping or a lightly spiced whipped cream.
Serves 6.
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